TY  - JOUR
AU  - Jakovetić Tanasković, Sonja
AU  - Luković, Nevena
AU  - Grbavčić, Sanja
AU  - Stefanović, Andrea
AU  - Jovanović, Jelena
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3980
AB  - This study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm(3) min(-1). By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design
EP  - 137
IS  - 1
SP  - 128
VL  - 55
DO  - 10.1007/s13197-017-2848-5
ER  - 

@article{
author = "Jakovetić Tanasković, Sonja and Luković, Nevena and Grbavčić, Sanja and Stefanović, Andrea and Jovanović, Jelena and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2018",
abstract = "This study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm(3) min(-1). By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design",
pages = "137-128",
number = "1",
volume = "55",
doi = "10.1007/s13197-017-2848-5"
}

Jakovetić Tanasković, S., Luković, N., Grbavčić, S., Stefanović, A., Jovanović, J., Bugarski, B.,& Knežević-Jugović, Z.. (2018). Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 55(1), 128-137.
https://doi.org/10.1007/s13197-017-2848-5

Jakovetić Tanasković S, Luković N, Grbavčić S, Stefanović A, Jovanović J, Bugarski B, Knežević-Jugović Z. Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design. in Journal of Food Science and Technology-Mysore. 2018;55(1):128-137.
doi:10.1007/s13197-017-2848-5 .

Jakovetić Tanasković, Sonja, Luković, Nevena, Grbavčić, Sanja, Stefanović, Andrea, Jovanović, Jelena, Bugarski, Branko, Knežević-Jugović, Zorica, "Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design" in Journal of Food Science and Technology-Mysore, 55, no. 1 (2018):128-137,
https://doi.org/10.1007/s13197-017-2848-5 . .